Homemade Fresh Fig Tart
When figs are in season, this is a must-make fruit dessert. This fresh fig tart with two fillings, sweet pastry-cream-based filling, or frangipani filling, whichever you prefer. This tart can be served on its own. An impressive summer dessert you can bring along to family and friends. A French fig tart is always an impressive presentation, too.
I LOVE figs. Well, I love summer fruits, but figs have a special place. What’s great about them is that they can be paired and included in so many things. For example, one of my favorite appetizers is baked figs with goat cheese and drizzles of honey. I recently shared my Fig Cheesecake and Fresh Fig Jam recipes with you. And let’s not forget how amazing they go in salads. Have you tried adding figs to ice cream? YUM!!
Oh, I’d better stop…. but you get the idea that I’m pretty much obsessed with figs.
Why You’ll Love This Fresh Fig Tart
- Two filling options: custard or frangipani. This fresh fig tart can be made with either a silky custard filling or an almond frangipani filling. Both versions start with a buttery homemade tart crust and fresh seasonal figs baked until tender and lightly caramelized.
- Perfect for fresh summer figs. Fresh fig are the best to use in this recipe.
- Can be made ahead which makes them perfect for entertaining or taking with you to your next cookout.
- Beautiful bakery-style presentation. Everyone will be asking where you bought this tart from.
Ingredients and substitutes
- Figs – I love to use soft but firm figs so they hold their shape when baked. That was,y you have a pretty-looking fresh fig tart.
- Starch – we are using all-purpose flour for the shortcrust pastry. Almond meal or almond flour for the tart. Almond meal or almond flour for the frangipani filling. For the custard, you can use flour or cornstarch.
- Pastry tart – I love making my own rich shortcrust tart. But if you are short on time, you can also use store-bought sweet shortcrust pastry. Prebake it for 10 minutes, just as I have done in the recipe below.
- Lemon juice and zest – No, don’t worry. It does not alter the flavor, and it does not make it sour. In fact, it helps cut the sweetness and brings out the flavor of the pastry cream so beautifully. Having said that, I often omit the zest.
Step-by-Step: Fresh Fig Tart Recipe
Shortcrust pastry dough
- Dough – In a large mixing bowl fitted with a paddle attachment on a stand mixer, cream unsalted butter and sugar for just a minute, until well combined. Add the vanilla, salt, and egg yolk. Next, add the flour mixture and combine well.
- Chill – Make a disc and wrap it in plastic wrap. Chill the dough in the refrigerator for at least two hours until it is firm enough to roll. I prefer to chill overnight.
- Line the Pan – Roll the chilled dough on a lightly dusted surface with flour to fit a 9-inch tart pan with a removable bottom.
Transfer the dough to the tart pan. Gently press the dough into the tart pan, making sure to press down into the shape of the pan. Then, remove the excess dough and neaten the edges of the tart pan.
Place on a sheet pan and chill the crust in the fridge for 15 minutes up to 48 hours.
Bake
- Preheat the oven at 400°F / 200°C/ Gas Mark 6
- Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with a baking sheet. Then, fill the center with pie weights or baking beans (dry beans).
- Partially Bake – Bake for 15 minutes. Remove the pie weights and parchment paper. Cool for 5 minutes on a wire rack before adding the filling.
Pro tip – This is called blind baking the crust. We do this so the pastry is partially cooked before we add the filling. - Reduce oven temperature to 350°F/ 177°C/ Gas mark 4
Make the Filling (choose one filling)
- Frangipani – In a large bowl, cream the butter and sugar, then add the almond meal, flour, and salt. Add eggs, one at a time, followed by the vanilla extract.
- Or Custard – In a medium bowl, combine the eggs and sugar. Whisk thoroughly until light and fluffy. Next, add the melted butter, flour, lemon juice, zest, and vanilla extract. Then, add the cream and a pinch of salt.
Assemble and Bake the Fig Tart
- Pour filling into the partially-baked pastry, only about 2/3 full, leaving space for the figs.
- Wash and pat dry the figs, then cut them into halves or quarters, depending on the size.
- Arrange the cut fruit into the tart as best you can. As the batter cooks, the figs will sink in further.
- Bake for about 40 to 45 minutes or until the top looks set. Brush the warm figs with honey for a shiny glaze.
- Chill the pie for at least 3 hours, preferably overnight, before serving.
Make Ahead and Storage
Make Ahead
- The tart dough can be made up to 3 days ahead and stored in the refrigerator.
- The tart shell can be blind baked 1 day ahead and kept covered at room temperature.
- The frangipani filling can be made up to 2 days ahead and refrigerated.
- Assemble and bake the tart on the day you plan to serve it for the best texture.
Storage
- Store leftover fig tart covered in the refrigerator for up to 4 days.
- Allow the tart to come to room temperature for about 20 minutes before serving for the best flavor.
- The crust will soften slightly after refrigeration, but the tart will still taste delicious.
Freezing
- The baked tart can be frozen for up to 2 months.
- Wrap individual slices or the whole tart well in plastic wrap and foil before freezing.
- Thaw overnight in the refrigerator and bring to room temperature before serving.
Easy Fresh Fig Tart Recipe
When figs are in season, this is a must-make fruit dessert. This fresh fig tart with a sweet cream-based filling or frangipani filling can be served on its own. It is an impressive summer dessert you can bring to family and friends.
Video
Ingredients
Makes one 9-inch Tart (use any one filling not both)
- 500 g (1 lb) Fresh figs approx 8 to 10
Shorcrust Pastry
- 190 g (1½ cups) All-purpose flour
- 113 g (½ cup) Butter unsalted, room temperature
- 30 g (2 tbsp) Powdered sugar
- ⅙ tsp Salt
- 1 Egg yolk large
- 1 tsp Vanilla extract
Filling 1 – frangipani Filling
- 60 g (4 tbsp) Unsalted butter
- 100 g (½ cup) Sugar
- 110 g (1 cup) Almond meal
- 2 tbsp All-purpose flour
- 2 large Eggs
- 1 tsp Lemon juice
- ⅙ tsp Salt
- 1 tsp Vanilla extract
Filling 2 – Custard filling
- 2 large Eggs large
- 60 g (4 tbsp) Butter, unsalted
- 3 tbsp All-purpose Flour
- 50 g (¼ cup) Sugar
- 60 ml (¼ cup) Whipping cream
- 1 tsp Lemon juice
- ½ tsp Lemon zest optional
- ⅛ tsp Salt
- 1 tsp Vanilla extract
For the glaze
- 1 tbsp Honey
Method
Shortcrust pastry dough
- Dough – In a bowl of a stand mixer with a paddle attachment, cream the butter and sugar for just a minute until well combined. Add the vanilla, salt, and egg yolk. Next, add the flour and mix well.190 g All-purpose flour, 113 g Butter, 30 g Powdered sugar, ⅙ tsp Salt, 1 Egg yolk, 1 tsp Vanilla extract
- Chill – Make a disc and wrap it in plastic wrap. Chill the dough in the refrigerator for at least two hours until it is firm enough to roll. I prefer to chill overnight.
- Line the pan – Roll the dough between two pieces of parchment paper dusted with flour to the size of a 9-inch tart pan. Transfer the dough to the tart pan. Gently press the dough into the tart pan, making sure to press down into the shape of the pan. Remove the excess dough and neaten the edges of the tart pan. Chill the crust in the fridge for 15 minutes up to 48 hours.
- Preheat the oven at 400°F / 200°C/ Gas Mark 6
- Partially Bake the Crust – Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with a baking sheet. Then, fill the center with pie weights or baking beans (dry beans). Bake for 15 minutes. Remove the pie weights and parchment paper. Cool for 5 minutes before adding the filling.
- Reduce oven temperature to 350°F/ 177°C/ Gas mark 4
Make the filling – choose one not both
- Frangipani filling – In a large bowl, cream the butter and sugar. Then, add the almond meal, flour, and salt. Add the eggs, one at a time, followed by the vanilla extract.60 g Unsalted butter, 100 g Sugar, 110 g Almond meal, 2 tbsp All-purpose flour, 2 large Eggs, 1 tsp Lemon juice, ⅙ tsp Salt, 1 tsp Vanilla extract
- Or Custard Filling – In a bowl, combine the eggs and sugar. Whisk thoroughly until light and fluffy. Next, add the melted butter, flour, lemon juice, zest, and vanilla extract. Then, add the cream and a pinch of salt.2 large Eggs, 60 g Butter, unsalted, 3 tbsp All-purpose Flour, 50 g Sugar, 60 ml Whipping cream, 1 tsp Lemon juice, 1/2 tsp Lemon zest, 1/8 tsp Salt, 1 tsp Vanilla extract
Assemble and Bake the Fig Tart
- Pour filling into the partially-baked pastry, only about 2/3 full, leaving space for the figs.
- Wash and pat dry the figs, then cut them into halves or quarters, depending on the size. Arrange the cut fruit into the tart as best you can. As the batter cooks, the figs will sink in further.500 g Fresh figs
- Bake for about 40 to 45 minutes or until the top looks set. Brush the warm figs with honey for a shiny glaze.1 tbsp Honey
- Chill the pie for at least 3 hours, preferably overnight, before serving.
Notes
- Use Fresh Figs: Choose ripe but firm figs for the best flavor and texture. Overripe figs can be mushy and may not hold their shape well during baking.
- Pre-Bake the Pastry: Blind bake the pastry shell for a few minutes before adding the frangipane and figs. This will help prevent the crust from becoming soggy.
- Chill the Frangipane: Make sure the frangipane is chilled before spreading it onto the pastry. This will help it set properly during baking.
- Evenly Spread the Frangipane: Spread the frangipane filling evenly over the pastry shell to ensure that each bite has a balanced flavor.
- Arrange the Figs Neatly: Arrange the fig halves in a neat, overlapping pattern on top of the frangipane for a visually appealing tart.
- Glaze the Tart: Brushing the warm tart with a thin layer of apricot jam or honey after baking will give it a beautiful shine and add extra flavor.
- Serve at Room Temperature: Allow the tart to cool to room temperature before serving. This will allow the flavors to meld together and the frangipane to set properly.
- Store Properly: Store any leftover tart in an airtight container in the refrigerator. Bring it to room temperature before serving again.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Choose ripe but firm figs. Very soft figs can release too much moisture and make the filling watery.
- Blind bake the tart shell before adding the filling to help prevent a soggy crust.
- Do not overfill the tart. Leave enough room for the figs so the filling does not overflow as it bakes.
- Arrange the figs cut-side up in a neat pattern for the prettiest presentation and even baking.
- Let the tart cool completely before slicing. This gives the filling time to set properly.
- Brush the warm figs with honey after baking for a beautiful glossy finish.
more baked fruit tarts
- Cream cheese nectarine tart
- Peach crumble pie
- Apricot Tart
- Blueberry Tart Recipe or Strawberry tart
- Apple tart or apple tarte tatin
- Classic apple pie or Apple crumble tart
Frequently asked questions
Can I use store-bought shortcrust pastry for this tart?
Yes, ready-to-roll shortcrust pastry can be found easily in most supermarkets. Roll, blind-bake, and fill, just as I have shown in the video, using homemade shortcrust pastry.
What can I serve with fresh fig tart?
This tart is delicious on its own, but it also pairs well with whipped cream, crème fraîche, vanilla ice cream, or a drizzle of honey.
Does this French fig tart need to be refrigerated?
Yes, this is a pastry cream-based tart made with eggs, cream, and butter, which are highly perishable. So yes, a dessert made with custard filling needs to be refrigerated.
Can I make this fig tart ahead of time?
Yes. You can prepare the tart a day in advance and store it in the refrigerator. In fact, the flavors often improve after a few hours of chilling.
What is the difference between custard and frangipani filling?
Custard filling is creamy, light, and silky, while frangipani is a rich almond filling made with butter, sugar, eggs, and almond meal. Both work beautifully with fresh figs.
How do I know when the fig tart is done baking?
The tart is ready when the filling is set around the edges with only a slight wobble in the center. The crust should be golden brown and the figs lightly caramelized.
Do you need to peel figs before baking?
No. Fresh fig skins are thin and tender, so there is no need to peel them. Simply wash, dry, and trim the stems before arranging them on the tart.
How do I prevent the crust from becoming soggy?
To prevent the crust from becoming soggy, you can blind-bake it before adding the frangipane and figs. Simply line the pastry with parchment paper and fill it with pie weights or dried beans, then bake for about 15 minutes. Remove the weights and parchment paper, then continue baking for another 5 minutes before adding the filling.
Can I use a different type of jam for glazing?
Yes, you can use a different type of jam for glazing. Apricot jam is traditional because of its light color and flavor, but you can also use peach, pear, or even raspberry jam if you prefer.
Can I use frozen figs for this tart?
Yes, but fresh figs give the best texture and presentation. If using frozen figs, thaw and drain them well to remove excess moisture before baking.
more fig or frangipani recipes
- Delicious Frangipani Pear Tart Recipe
- Nectarine Frangipane Tart
- Delicious Macadamia Tart
- Berry Frangipani Tarts (Hearts)
- Easy Fresh Fig Cheesecake Recipe
- Fresh Fig Jam Recipe (No pectin • Low sugar)
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I found the answer to my question in the body of the writing before the recipe. Wondering if you could do both fillings and layer, they both sound so good. You would have to do it in a deep dish pie dish, I’m thinking…anyone tried this?
Suzanne, you can use either one filling at a time; two will make the tart too heavy, and it will be too much for one tart.
Do you mix the two fillings together or layer on top of each other? It’s not specific and doesn’t show two separate filling layers in the video.
Suzanne, you can use either one filling at a time; two will make the tart too heavy, and it will be too much for one tart.
I made the frangipane version. It was delicious.